JP2010539972A - Manufacturing method of sterilized instant packaging okogeyu - Google Patents

Abstract

The present invention relates to the process for preparing Soong-Neung in aseptic package by mixing roasted rice and polished rice and adding water-for-cooking rice which is hot water extracts of the roasted rice to prepare Soong-Neung and sealing Soong-Neung under the aseptic condition and boiling cooling followed by boiling to prepare instant Soong-Neung in aseptic package, the prepared Soong-Neung in aseptic package can be preserved for a long time of more than 6 month at room temperature by the sterilization process, and have maximized perfume peculiar to Soong-Neung as diffusing perfume of roasted rice, and have a peculiar stickiness and thus have no change in perfume of Soong-Neung, and is excellent characteristics in divergency and smooth taste as erupting starch material from rice to water-for-cooking rice, such that Soong-Neung of the present invention is equivalent in quality to that of prepared by conventional home cooking method and can be preserved for a long time.

Description

  The present invention relates to a method for producing sterilized instant hot water using stir-fried rice, more specifically, fried rice and white rice are mixed and sterilized, and then hot-water-extracted rice cooked rice is added to the fried rice. The present invention relates to a method for producing koji hot water, sealing it in a sterilized state, ripening it, and then cooling it to produce a sterilized instant packaging hot water.

  In general, Okageyu is produced by cooking a rice at home and then adding a certain amount of water to the cooked rice and heating at 100 ° C. for 10 minutes or more.

  Conventionally, a method for producing kojiyu has been disclosed in the form of instant kojiyu tea or kojiyu drink (Patent Documents 1 to 6, etc.). In addition, in Patent Document 7 for the method of producing instant hot water, rice or a cereal mixture is grown in an automatic rice cooker, then formed into a rice cake using a rice molder, and the rice cake is immersed in lukewarm water. There is disclosed a method for producing instant hot water that is rapidly freeze-dried so as to have a water content of 80 to 90%, and then vacuum-dried and vacuum-packed at a water content of 5% or less.

  Further, there has been disclosed a concentrated steamed hot water that can be produced by concentrating and sterilizing the steamed hot water and then adding the hot water to the concentrated steamed hot water in a general household (Patent Document 8). In addition, there is disclosed an instant simmered hot water product produced by mixing water, white rice and brown rice and heating them equally at a temperature of 140 to 180 ° C. so that they are steamed and fried simultaneously and then naturally dried (patent) Reference 9).

However, when producing hot water using a certain amount of dried rice cake with a certain amount of rice, not only the scent of the hot water disappears, but the quality of the rice becomes very poor. Is known to contain microorganisms of about 10 ³ to 10 ⁴ CFU / g. During the production process of this kind of okoge-to, the common cells of potato and rice are killed, but the heat-resistant spores are not completely killed. Such heat-resistant microorganisms are not a problem in the case of ordinary okuge-yu, which is made and drunk at ordinary households and eaten within a day after being manufactured at the factory. In the case of storage and distribution, the growth of such heat-resistant microorganisms becomes a big problem. Therefore, there is a problem that long-term storage is impossible when producing hot water by the existing method.

  As a result of earnestly repeating investigations and experiments for solving the above-mentioned problems, the present inventors have completed the production method of the present invention that satisfies quality characteristics excellent in taste, aroma, and texture.

Korean Patent Application No. 10-1974-1979 Korean Patent Application No. 10-1983-2843 Korean Patent Application No. 10-1984-6509 Korean Patent Application No. 10-1987-9919 Korean Patent Application No. 10-1990-18920 Korean Patent Application No. 10-1991-222412 Korean Patent Application No. 10-1993-934 Korean Patent Application No. 10-2003-9247 Korean Utility Model Registration Application No. 20-2005-3671

  The object of the present invention is to produce koji hot water using fried rice and white rice as raw materials, ensuring the safety of the product in the sterilization packaging process, and having excellent taste, texture and inherent fragrance for a long time. It is to provide a method for producing a sterilized packaging hot water that can be stored.

  The present invention includes a step of producing roasted rice by mixing roasted rice and brown rice; a step of washing roasted rice with water; a step of washing white rice with water and immersing it in water; Sterilize by mixing rice and white rice; extract the fried rice with hot water, filter and UV sterilize to produce rice cooking water; put the rice water into the sterilized fried rice and white rice mixture A stage that can be stored for a long period of 6 months or more at room temperature. A method for producing sterilized instant wrapping hot water in which not only the safety against but also the scent unique to hot water is alive.

  In the present invention, “white rice” means rice refined to a precision of 10 mm or more (hereinafter referred to as “part”).

  In the present invention, “brown rice” means rice refined for 7 to 8 minutes.

  In the present invention, “fried rice” means a mixture of roasted white rice and brown rice obtained by roasting white rice and brown rice together with salt.

  In the present invention, “washed rice” means a process of washing rice.

  The sterilized instant wrapping hot water produced by the method of the present invention can be stored for a long period of 6 months or more at room temperature by passing through a sterilization process, and the scent of roasted rice spreads and the scent peculiar to hot water is maximized. The rice starch is springed out from the cooked rice water and has a unique viscosity, so that the scent of koke-yu is revitalized, has a characteristic of excellent diffusibility and soft texture, The invention is very useful in the food industry because it is very similar in quality to the hot water produced by the method and can be stored for a long time.

FIG. 1 is a flow chart showing a manufacturing process of sterilized instant hot water using fried rice according to the present invention. FIG. 2 is a graph showing the sensory test results of the hot water produced in Examples 1 to 8. FIG. 3 is a diagram showing the results of quantitative verification of the carbonyl compound of Okageyu produced in Examples 1 to 8. FIG. 4 is a diagram showing the results of quantitative verification of the carbonyl compound of Okageyu produced in Examples 1 to 8. FIG. 5 is a diagram showing the results of quantitative verification of the phenol compounds in the hot water produced in Examples 1 to 8. FIG. 6 is a diagram showing the results of quantitative verification of the phenol compound of Okageyu manufactured in Examples 1 to 8.

  Hereinafter, the method of the present invention will be described in detail with reference to FIG.

  First, roasted white rice and brown rice together with salt to produce fried rice. The roasting treatment is preferably performed at 130 to 145 ° C. for 15 to 30 minutes.

  In order to remove rice bran and other impurities from the fried rice thus produced, rice washing is performed. It is preferable to carry out the washing process 5 times.

  Subsequently, after washing the white rice with purified water to remove starch and other impurities on the surface of the rice grain, the rice after washing is immersed for about 1 hour and placed in a certain container such as a fine wire mesh. Remove moisture.

  A certain amount of washed rice and fried rice are mixed with white rice that has undergone a dipping process and filled into a heat-resistant plastic container. The mixing ratio of fried rice and white rice is preferably 1: 1.

  A container filled with fried rice and white rice is heated at a high temperature, preferably 140 ° C. or higher, more preferably 140 to 143 ° C. for 4.5 to 5.0 seconds using a high-temperature pressure sterilizer. Or sterilize 8 times to sterilize microorganisms that can exist in raw rice. If the sterilization conditions become excessive, the scent of hot water will disappear, so it is necessary to adjust it appropriately.

  Subsequently, the rice fried in a separate step is extracted with hot water using purified water at 80 to 90 ° C. for 30 minutes, filtered and UV sterilized to produce rice cooking water.

  After sterilization is completed, a certain amount of cooked rice water is filled in a container filled with fried rice and white rice. Rice cooking is carried out at a steam temperature of 100 ° C. for 30 minutes in the container into which the rice cooking water has been injected. At this time, the scent of the fried rice spreads and the scent peculiar to Okageyu is maximized, and the starch of rice is squirted with cooking water and has a specific viscosity.

When cooking is finished, lead film (lead film) in a sterilization room (Clean room; class 100 or less, US Air & Space Administration's “cleanness standard for clean room” 1ft ³ with 100 particles of 0.5 μm or more) Sealed with ripening, cooling, and drying to produce a product.

  The sterilized instant packaging hot water produced in this way can be stored for a long period of 6 months or longer at room temperature.

  Hereinafter, preferred embodiments of the present invention will be described in more detail through the following examples. However, the present invention is not limited to such examples.

<Example 1>
200 g of white rice was washed with water 5 times and immersed in water for 1 hour, and then put into a fine wire mesh to remove moisture.

  160 g of water was added to 200 g of white rice and heated for 30 minutes to produce a rice cake. 20 g of rice and 20 g of rice thus prepared were put together with 230 g of water and heated for 10 minutes to produce koji hot water.

<Example 2>
200 g of white rice was washed with water 5 times and immersed in water for 1 hour, and then put into a fine wire mesh to remove moisture.

  20g of washed rice and 20g of instant rice purchased in the city are put in a container, put in a high-temperature and pressure sterilizer (manufactured by Shinwa Co., Ltd.), sealed, and then filled with high-pressure steam at a temperature of 140-143 ° C. Sterilized for 5.0 seconds. Such a high-temperature steam sterilization process was further repeated seven times.

  After finishing the high temperature steam sterilization, 230 g of rice cooking water (general water) was put into each sterilized container, and the steam temperature of the rice cooker was kept constant at 100 ° C. to produce hot water for 30 minutes.

  After the cooking of the rice was completed, it was sealed with a lead film in a sterile state, allowed to stand for about 12 minutes and allowed to mature, then cooled with 10 ° C. water for 15 minutes to complete the production.

<Example 3>
200 g of white rice was washed with water 5 times and immersed in water for 1 hour, and then put into a fine wire mesh to remove moisture.

  20g of washed rice and 20g of instant rice purchased in the city are put in a container, put in a high-temperature and pressure sterilizer (manufactured by Shinwa Co., Ltd.), sealed, and then filled with high-pressure steam at a temperature of 140-143 ° C. Sterilized for 5.0 seconds. Such a high-temperature steam sterilization process was further repeated seven times.

  In a separate process, 1000 g of water was added to 30 g of rice purchased in the city, and hot water extraction was performed at 90 ° C. for 30 minutes to produce cooked rice water.

  After finishing the high-temperature steam sterilization, 230 g of rice cooking water was put into each sterilized container, and the steam temperature of the rice cooker was kept constant at 100 ° C. for 30 minutes to produce hot water.

  After the cooking of rice was completed, it was sealed with a lead film under aseptic conditions, allowed to stand for about 12 minutes and allowed to mature, and then cooled with 10 ° C. water for 15 minutes to complete the production.

<Example 4>
White rice and brown rice were mixed (1: 1), roasted at 100 to 115 ° C. with salt, and fried rice was washed 5 times with water to remove rice bran and other impurities.

  200 g of white rice was washed 5 times with washing water to remove starch and other impurities on the surface of the rice grains, immersed in water for 1 hour, and then put into a fine wire net to remove moisture.

  After putting 20 g of the washed rice and 20 g of white rice in a container and putting it in a high-temperature pressure sterilizer (manufactured by Shinwa Co., Ltd.) and sealing it, putting high-pressure steam at a temperature of 140 to 143 ° C. to 5.0 Sterilized for 2 seconds. Such a high-temperature steam sterilization process was further repeated seven times.

  In a separate step, 1,000 g of water was added to 30 g of the above-washed and fried rice, and hot water extraction was performed at 90 ° C. for 30 minutes to produce rice cooking water.

  After finishing the high-temperature steam sterilization, 230 g of rice cooking water was put into each sterilized container, and the steam temperature of the rice cooker was kept constant at 100 ° C. for 30 minutes to produce hot water.

  After the cooking of rice was completed, it was sealed with a lead film under aseptic conditions, allowed to stand for about 12 minutes and allowed to mature, and then cooled with 10 ° C. water for 15 minutes to complete the production.

<Example 5>
Okage hot water was produced in the same manner as in Example 4 except that roasting was performed at a temperature of 115 to 130 ° C. to obtain fried rice.

<Example 6>
Okage hot water was produced in the same manner as in Example 4 except that roasting was performed at a temperature of 130 to 145 ° C. to obtain fried rice.

<Example 7>
Okage hot water was produced in the same manner as in Example 4 except that roasting was performed at a temperature of 145 to 160 ° C. in order to obtain fried rice.

<Example 8>
Okage hot water was produced in the same manner as in Example 4 except that roasting was performed at a temperature of 160 to 180 ° C. to obtain fried rice.

<Experimental example 1>
A sensory test was performed on each of the hot water produced in Examples 1 to 8, and the results are shown in Table 1 and FIG.

  That is, it was evaluated as very good 5, good 4, normal 3, bad 2, and very bad 1.

<Experimental example 2>
The carbonyl compounds and phenol compounds known as ingredients for the flavor of Okoeyu were quantitatively verified against the Okageyu produced in Examples 1 to 8, and the results are shown in FIGS. 3 and 4 and FIGS. 5 and 6, respectively. .

  In Example 1, the hot water was produced by a traditional method, and the fragrant scent of the hot water was alive, and the excellent texture of rice grains and the excellent flavor unique to the hot water were the best.

  In addition, the contents of the carbonyl compound and the phenol compound, which are the main components of the hot spring aroma, were all high except in Examples 7 and 8.

  In Example 7 and Example 8, an excessive amount of carbonyl compound and phenol compound was produced from a certain level, but this had a strong sensory roasting flavor and had a negative effect on the savory scent of Okoketo. It was.

  In Examples 2 to 6, there was a significant difference in the content of the carbonyl compound and the phenol compound, and in the case of Example 6, the most similar value to Example 1 indicating the target quality was shown. .

  This shows the same result through an actual sensory test.

  In the case of Example 4 and Example 5, the flavor unique to Okogyu was insufficient, and in the case of Example 2 and Example 3, in addition to the lack of flavor unique to Okogyu, the food texture was not good. It was.

  Therefore, it can be confirmed that the optimum condition for embodying the flavor unique to Okageyu is Example 6.

  The sterilized instant wrapping hot water produced by the method of the present invention can be stored for a long period of 6 months or more at room temperature by passing through a sterilization process, and the scent of roasted rice spreads and the scent peculiar to hot water is maximized. In addition, rice starch is springed out with rice cooking water and has a unique viscosity, so the scent of Okokeyu is alive, has a characteristic of excellent diffusibility and soft texture, and traditional home cooking formula The invention is very useful in the food industry because it is very similar in quality to the hot water produced by the method and can be stored for a long time.

Claims (4)

Mixing roasted rice with brown rice and roasting to produce fried rice;
Washing the stir-fried rice with water;
Washing the white rice and immersing it in water;
Mixing the stir-fried rice and white rice in a container and sterilizing;
Extracting the fried rice with hot water, filtering and UV sterilizing to produce cooked rice water;
A step of producing the hot water by adding the cooked water into a container in which the sterilized and fried rice and white rice are mixed;
A method for producing sterilized instant wrapping hot water, comprising: after cooking, after being sealed and steamed in a sterilized state, and cooling to produce instant wrapping hot water.   The method according to claim 1, wherein the roasting treatment is performed at 130 to 145 ° C.   The method for producing sterilized instant wrapping hot water according to claim 1, wherein a mixing ratio of the fried rice and white rice is 1: 1.   The method for producing sterilized instant packaging hot water according to claim 1, wherein the hot water extraction of the cooked rice water is performed at 90 ° C for 30 minutes.

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